Creamy Winter Risotto
Made with radicchio, rice, olive oil, butter, Parmesan cheese, and a splash of red wine, this dish is a perfect example of how a few high-quality ingredients can create something truly special. These are the top reasons why you should make it:
- Excellent as a main course or starter / appetizer
- Suitable for vegetarians
- Made with simple ingredients and Arborio rice
- Creamy, satisfying, and delicious
- Suitable for beginner cooks, as the preparation is not complicated
- Naturally low in sugar
Make sure you follow these...
Follow these tips to ensure the recipe turns out perfectly:
- Do not rinse the rice for risotto, as the starch is what creates the perfect creamy texture.
- Add the stock gradually, and only add the next ladle when the previous one is almost fully absorbed. The stock should be hot.
- Stirring the risotto is key – this is how you get a true Italian risotto.
- It can be served as a main dish, though we prefer it as a starter.
- For the finishing touch, add a few chopped walnuts or pine nuts for crunch.
Storing
We prefer to serve radicchio risotto fresh. It’s at its most delicious that way, but if any portion is left, it can be stored in the refrigerator.
Once the risotto has cooled, store it in a closed container. Keep it in the fridge for up to 2 days. Before serving, reheat it well in a pan and, if needed, add water or stock to restore the creamy texture.
How to make Radicchio Risotto at home (video)
Check out this short video for an easier way to make risotto at home.
Next, try these risotto recipes
- Mushroom Risotto
- Butternut Squash Risotto with Prosciutto
- Seafood Risotto
- Roasted Cherry Tomato Risotto
- Asparagus Risotto
Made in collaboration with Podravka d.o.o.
METHOD
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saute the rice
Place a large saucepan over medium heat. Add the olive oil and the chopped onion. Sauté for 5–8 minutes, until the onion softens and becomes translucent, stirring occasionally. Add the rice and sauté for another 5 minutes.
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cook the risotto
Increase the heat and add the red wine to the rice. Stir and cook for two minutes, allowing the alcohol to evaporate. Add one ladle of stock. Wait until the rice absorbs the liquid before adding the next ladle of stock. Continue this process until the rice is almost cooked, about 14–16 minutes. Be sure to stir regularly. Clean the radicchio, finely chop it, and stir it into the rice.
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finish and serve
Remove the risotto from the heat and add the butter and grated Parmesan, seasoning with salt and pepper to taste if needed. Cover with a lid and let it rest for 3 minutes, then serve. Divide among four plates and finish by sprinkling with walnuts.
